Lump Crab Salsa
Recipe from
Food & Wine
Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeno, and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."
Servings:
10
Prep Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Ingredients
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3 tablespoonschopped cilantrosee savings
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2medium shallots, very finely choppedsee savings
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1red bell pepper, finely dicedsee savings
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1jalapeno, seeded and finely dicedsee savings
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Finely grated zest and juice of 1 limesee savings
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1garlic clove, very finely choppedsee savings
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1/4 cupextra-virgin olive oilsee savings
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2 poundslump crabmeat, picked oversee savings
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Salt and freshly ground peppersee savings
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1/2 cupsalted roasted almonds, coarsely choppedsee savings
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Thick-cut potato chips, for servingsee savings
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Directions
1.
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.
MAKE AHEAD
The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.
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